Thai-Style Grilled Chicken on a Gas Grill
By America's Test KitchenPublished on July 27, 2011
Time
1¼ hours, plus 30 minutes brining and 1 hour standing
Yield
Serves 4
Ingredients
Chicken and Brine
½ cup granulated sugar ½ cup table salt 4 split bone-in, skin-on chicken breasts about 12 ounces each (see note)Dipping Sauce
1 teaspoon red pepper flakes 3 small cloves garlic, minced or pressed through garlic press (1 ½ teaspoons)¼ cup distilled white vinegar ¼ cup lime juice from 2 to 3 limes2 tablespoons fish sauce ⅓ cup granulated sugarRub
12 medium cloves garlic, minced or pressed through garlic press (¼ cup)1 piece fresh ginger (about 2 inches), minced (about 2 tablespoons)2 tablespoons ground black pepper 2 tablespoons ground coriander ⅔ cup chopped fresh cilantro leaves ¼ cup lime juice from 2 to 3 limes2 tablespoons vegetable oil, plus more for grill grateBefore You Begin
For even cooking, the chicken breasts should be of comparable size. The best way to ensure this is to buy whole breasts and split them yourself, (see instructions below). If you prefer to skip this step, try to purchase split bone-in, skin-on breasts that weigh about 12 ounces each. If using a charcoal grill, you will need a disposable aluminum roasting pan to cover the chicken (the lid on a charcoal grill can give the chicken resinous "off" flavors). Some of the rub is inevitably lost to the grill, but the chicken will still be flavorful.
Instructions
- Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
- Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
- Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
- Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Scrape grill grate clean with grill brush; using long-handled grill tongs, lightly dip wad of paper towels in vegetable oil and wipe grill grate. Turn all but 1 burner to low. Place chicken, skin-side down, on hotter side of grill; cook until browned, 4 to 5 minutes. Using tongs, flip chicken breasts and cook until browned on second side, 4 to 5 minutes longer. Move chicken skin-side up to cool side of grill and close lid; cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 12 to 15 minutes. Transfer chicken to serving platter; let rest 10 minutes. Serve, passing sauce separately.
to brine the chicken
for the dipping sauce
to make and apply the rub
to grill the chicken
Time
1¼ hours, plus 30 minutes brining and 1 hour standingYield
Serves 4Ingredients
Chicken and Brine
Dipping Sauce
Rub
Test Kitchen Techniques
Ingredients
Chicken and Brine
Dipping Sauce
Rub
Test Kitchen Techniques
Ingredients
Chicken and Brine
Dipping Sauce
Rub
Test Kitchen Techniques
Why This Recipe Works
This Thai street food favorite, which is also popular in Laos, features herb-and-spice-rubbed grilled chicken. The chicken is served in small pieces and eaten as finger food, along with a sweet and spicy dipping sauce. After testing numerous rub combinations, the simplest version won out, made only with cilantro, black pepper, lime juice, and garlic, accented with the earthy flavor of coriander and fresh ginger. Most Thai chicken recipes call for grilling the chicken over a single-level fire, but this method resulted in a charred exterior and an uncooked interior. Covering the grill with a disposable foil pan, which creates a "mini" oven, solved the problem. The true flavors of this dish come through in the sauce, a classic combination of sweet and spicy. We created the sauce with a blend of sugar, lime juice, white vinegar, hot red pepper flakes, fish sauce, and garlic.
Before You Begin
For even cooking, the chicken breasts should be of comparable size. The best way to ensure this is to buy whole breasts and split them yourself, (see instructions below). If you prefer to skip this step, try to purchase split bone-in, skin-on breasts that weigh about 12 ounces each. If using a charcoal grill, you will need a disposable aluminum roasting pan to cover the chicken (the lid on a charcoal grill can give the chicken resinous "off" flavors). Some of the rub is inevitably lost to the grill, but the chicken will still be flavorful.
Instructions
- Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
- Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
- Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
- Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Scrape grill grate clean with grill brush; using long-handled grill tongs, lightly dip wad of paper towels in vegetable oil and wipe grill grate. Turn all but 1 burner to low. Place chicken, skin-side down, on hotter side of grill; cook until browned, 4 to 5 minutes. Using tongs, flip chicken breasts and cook until browned on second side, 4 to 5 minutes longer. Move chicken skin-side up to cool side of grill and close lid; cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 12 to 15 minutes. Transfer chicken to serving platter; let rest 10 minutes. Serve, passing sauce separately.
to brine the chicken
for the dipping sauce
to make and apply the rub
to grill the chicken
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